Chapter 5 HMS 222
How to calibrate and maintain different temperature-measuring devices
ice-point method Boiling point method
A(n) _________ probe should be used to check the temperature of a large stockpot of chili.
immersion
Different types of temperature-measuring devices and their uses
immersion probes, Surface Probes, Penetration Probes, Air Probes, Infrared (Laser) Thermometers, time-temperature indicator (TTI)
Which thermometer does not have to touch the surface of food to check the temperature accurately
infrared or laser
The most basic way to prevent cross contamination?
keep raw and ready-to-eat food away from each other
Surface Probes
measures temp of flat surfaces
Air Probes
measures temp of ovens and coolers
time-temperature indicator (TTI)
measures time and temp
Ways of preventing time-temperature abuse
monitoring Tools Recording Time and Temperature Control Corrective Actions
Fact
TCS food has been time-temperature abused any time it remains between 41°F and 135°F (5°C and 57°C). This is called the temperature danger zone because pathogens grow in this range. They grow especially fast between 70°F and 125°F (21°C and 52°C). TCS food must be thrown out if it stays in the temperature danger zone for four hours or more.
Recording __________ regularly, and posting them on clipboards outside of coolers, freezers, near prep areas and next to cooking and holding equipment is one way to avoid time-temperature abuse.
temperature
The most important tool you have is the
thermometer (Bimetallic stemmed thermometers, Thermocouples, Thermistors)
TCS food that has been in the temperature danger zone for four hours or more should be __________
thrown out
A bimetallic stemmed thermometer must be inserted __________ into food to give an accurate reading
up to the dimple of the stem
immersion probes
used to check liquids
Penetration Probes
used to measure temp of thin foods
A hanging thermometer in a walk-in cooler should be accurate to within how many degrees Farenheit
3
Where is a time-temperature indicator (TTI) most commonly found?
Attached to the packaging of a food shipment
Which thermometer has a dimple on it to indicate the end of the temperature-sensing area?
Bimetallic stemmed thermometer
bimetallic stemmed thermometers important parts
Calibration nut: Easy-to-read markings: Dimple:
General guidelines for thermometer use
Cleaning and Sanitizing Calibration Accuracy (-+1 farenheight) Glass Thermometers (only use in shatterproof casing) Checking Temperatures
TCS food is being time-temperature abused whenever it is handled in the following ways:
Cooked to the wrong minimum internal temperature Held at the wrong temperature Cooled or reheated incorrectly
Infrared (Laser) Thermometers
Distance: Barriers Manufacturer's directions
Ways of preventing cross-contamination
Using Separate Equipment Cleaning and Sanitizing Prepping Food at Different Times Buying Prepared Food
TCS food has been __________ if it remains in the temperature danger zone for extended periods of time.
abused
boiling point method
adjust it based on the temp at which water boils (boil water, stick probe in and dont touch pan, wait 30 sec, and adjust thermoneter so it reads 212)
ice point method
adjust it based on the temperature at which water freezes (fill cup with ice and water, stir, wait 30 sec, adjust thermometer to 32 degrees F)
A food handler has dropped a bimetallic stemmed thermometer on the floor. What should the food handler do next
calibrate the thermometer
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. This cutting board must be ___________ before doing this.
washed, rinsed, and sanitized